A U.S. filing meets live Vietnamese evidence for a frozen B2B system built around complex Korean soups, stews and meat dishes.
TOKYO FOOD LAB opened in Tokyo’s Yaesu district in August 2026 as a restaurant-sized testing ground for food ideas rather than a fixed restaurant concept. Its first programme, SHOKU-TABI, pairs chefs from…
McDonald’s Singapore is turning daifuku into a handheld fried pie with the new Strawberry Daifuku Pie, launched on August 20, 2026 as part of its Samurai menu. The dessert encases three recognisable…
Under a dark ribbed roof, black-and-white dairy cows stand between metal rails, feed lanes, concrete posts and the long geometry of modern production. There is…
A U.S. filing connects culturally specific whole-food soups, freeze-drying and compostable single-serve cups with evidence of real retail activity.
FMCG Trend Report for August 2026: Clear Protein Waters, Protein Dirty Soda, Pringles Pop Dog Buns, ranked using Reach, Novelty, Longevity and Market Impact.
A recent U.S. filing connects autonomous preparation, ordering software and kiosk retail to an operating model already tested in high-traffic venues.
SUMADORI Meets opened in Omotesando, Tokyo, on April 3, 2026, with a simple but unusual bar rule: the same cocktail can be ordered at different alcohol strengths. Operated by Asahi Breweries with…
Subway Canada is stretching the hot dog into its own sandwich system with the SubDog™, a limited-time launch introduced on June 29, 2026 and still orderable at participating Canadian restaurants in late…
Uzbek kosa samsa turns a classic pastry into a clay-bowl, spoon-eaten bake, layering meat, butter and vegetables into a theatrical format that makes regional samsa varieties highly filmable.